Spicy Creole Tomato Gazpacho

Ingredients:

• 2 pounds Creole tomatoes, cored and quartered

• 1 medium red onion, chopped

• 1 medium red bell pepper, seeded and chopped

• 1 jalapeño pepper, seeded and minced

• 4 cloves garlic, minced

• 1/4 cup olive oil

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1/2 cup chopped fresh cilantro

• 1/4 cup chopped fresh parsley

• 1/4 cup white wine vinegar

• 2 cups chicken or vegetable broth

Instructions:

1. In a large bowl, combine the tomatoes, onion, bell pepper, jalapeño, garlic, olive oil, salt, and pepper.

2. Puree the mixture in a blender until smooth.

3. Stir in the cilantro, parsley, vinegar, and broth.

4. Cover and refrigerate for at least 2 hours, or overnight.

5. Serve chilled, garnished with additional cilantro and parsley, if desired.

Tips:

• For a spicier gazpacho, add more jalapeño pepper.

• To make the gazpacho ahead of time, puree the mixture and refrigerate for up to 24 hours. When ready to serve, simply garnish and enjoy.

• For a vegan gazpacho, use vegetable broth instead of chicken broth.